A Melaka noodle specialty stall serving hee kiaw mee, a delicate dish of fish paste and fish balls paired with egg noodles, kuey teow, or beehoon. Open only evenings Wednesday through Sunday, best with chili paste.
The Specialty
Hee kiaw mee is a Melaka dish built on fish paste and fish balls - delicate, subtle ingredients that cook into the broth. Choose your noodle base: egg noodles, kuey teow (flat rice noodles), or beehoon (thin rice vermicelli), or ask for a mix. The dish typically comes dry with a small bowl of soup on the side, though you can request all broth if you prefer.
Beyond Hee Kiaw
The stall also runs a yong tau foo counter, where tofu, beancurd skin, and vegetables stuffed with fish paste simmer in savory soup. Small dishes like crab stick, cheese tofu, and dumplings round out the menu. Wan tan mee and curry noodle options serve different tastes. The kitchen makes several noodle bases daily, though ingredients can run short by closing.
The Chili
Chili Boh, a local favorite, sits in squeeze bottles at every table. It’s essential to the hee kiaw experience - the fermented chili paste cuts through the delicate broth and adds depth the dish needs. Many diners add it generously.
Practical Details
Open Wednesday through Sunday, 5:30pm to 11:30pm. Closed Mondays and Tuesdays. Order at the counter first, then find a seat. Drinks are ordered tableside, with canned options and fresh fruit juice (specify no sugar). Street parking only - expect to hunt for a spot nearby and walk over.
